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Lemon-Dill Pilaf With Kale and Chilies

Lemon-Dill Pilaf With Kale and Chilies
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the butter in a large saucepan over medium heat. Add the onion, chili, and kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
  2. Add the rice and 1¾ cups water to the saucepan. Reduce heat and simmer, covered, until the rice is tender, 20 to 25 minutes. Fold in the lemon juice and dill.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 278
  • Fat 7g
  • Sat Fat 4g
  • Cholesterol 15mg
  • Sodium 386mg
  • Protein 6g
  • Carbohydrate 49g
  • Sugar 2g
  • Fiber 2g
  • Iron 3mg
  • Calcium 93mg
What does this mean? See Nutrition 101 .

Quick Tip

Chile peppers
To lower the heat of this dish, remove the seeds from the chili before chopping.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.